Iced Fresh Tomato Soup
|Vegetable oil||2 Tablespoon|
|Onions||4 Small, chopped|
|Fresh ripe tomatoes||2 Pound, chopped|
|Condensed beef broth||1 Can (10 oz)|
|Catchup||1⁄4 Cup (4 tbs)|
|Finely chopped fresh dill/1 tablespoon dry dill weed||2 Tablespoon|
|Tabasco sauce||1 Dash|
|Crushed ice||3 Cup (48 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Heat oil in 2 1/2 quart casserole in Radarange oven 1 1/2 minutes.
Add onions and tomatoes; cook 4 minutes.
Stir in broth and catchup; cover, cook in oven 2 minutes.
Process in blender until very smooth.
Return mixture to casserole.
Stir in remaining ingredients (except cream).
Chill until very cold, about 4 hours.
Whip cream until it stands in soft peaks.
If desired, season with 1/4 teaspoon curry powder.
Before serving, blend soup with rotary beater.
Garnish with whipped cream.